Carrot cake
This recipe was kindly sent to us by a loyal customer. Instead of carrots, you could use beetroot, or try a mixture of both. You can make cream cheese icing by combining butter, icing sugar, vanilla extract, milk and cream cheese – though the cake's lovely and moist without.
Ingredients
- 250g self-raising flour
- 2 tsp baking powder
- 150g soft brown sugar
- 100g sultanas
- 200g carrots, grated
- 150ml vegetable or sunflower oil
- 2 medium eggs, lightly beaten
Method
-
Step 1
Preheat oven to 160°C/Gas 3.
-
Step 2
Sift the flour and baking powder into a bowl and stir in the soft brown sugar. Add the sultanas and grated carrots. Beat the oil and eggs together and add to the bowl. Combine with either a wooden spoon or an electric mixer.
-
Step 3
Spoon the mixture into a greased and lined 20cm springform cake tin and bake in oven for 1-1¼ hours, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.
